So I’m not going to lie… This recipe was absolutely a “Plan B”. I had an idea for a dough in my mind for the past few days and yesterday I decided to give it a try. Well, the damn dough simply refused to rise! So I called it a day, wrapped it up and put it in the fridge to worry about later. Today when I woke up I pulled it out and let it warm back up, hoping against hope that some magic would happen and it would suddenly start to rise… It did not. I was about to throw it out, but before I committed to that I pinched a bit and tasted it raw. It was DELICIOUS! I knew I couldn’t just toss it. I pulled off a small chunk and put it in the oven to see how it cooked up. Sure enough, it tasted great. It was yeasty and sweet and exactly what I originally wanted it to be, but it was just a little dry on it’s own. I thought to myself “If I butter this bad boy up and roll it with something sweet it’s going to be amazing!”
And that’s how these Cinnamon Sugar Rolls were born. Sometimes what we originally perceive as a failure can turn into a great victory!
1c Granulated Sugar
1/2c Unsalted Butter, melted
2 Eggs, room temperature
2 Envelopes Active Yeast
2/3c Hot Water, 100-105F
1tsp Granulated Sugar
3 1/2c All Purpose Flour
2tbsp Unsalted Butter, melted
3/4c Granulated Sugar
3tbsp Ground Cinnamon
4tbsp Unsalted Butter, melted
In a mixing bowl combine 1c of sugar and 1/2c (one stick) of melted butter, mix on high until light and fluffy. Add the eggs and once again mix on high until a mousse is formed.
While you are mixing the sugar and butter; combine the hot water, yeast and 1tsp of sugar and set in a warm place to allow the yeast to activate, approximately 10 minutes.
Add the flour and salt to the creamed butter, sugar & egg mixture, as well as the yeast liquid. Mix on a low setting until well integrated, then increase the speed to medium and mix until the dough balls up around the hook, about 6-8 minutes. Remove the dough from the mixing bowl. Grease the bowl with 2tbsp melted butter, then return the dough to the bowl and coat with the melted butter. Cover with plastic wrap and place in the refrigerator for 1 hour.
Heat your oven to 350F.
Grease a 9×13″ baking dish with vegetable oil, butter, shortening or cooking spray.
Combine the 3/4c of sugar and 3tbsp of cinnamon.
Remove the dough from the refrigerator and knead until slightly elastic, 2-3 minutes. Cut into six equal parts. For the interior of the rolls you will use 2/3rd of your cinnamon sugar mixture and melted butter, the remainder will be used for the top once rolled. Repeat the following for all six portions… Using your hands, spread the dough portion into a rectangle approximately 6×8″, brush with melted butter and coat liberally with the cinnamon sugar mixture. Roll the coated dough and place into the greased baking dish with the loose edge on the bottom. Brush the top of each roll with the remaining melted butter and evenly coat with the remainder of the cinnamon sugar mixture. Bake in the oven for 35-40 minutes, until the top is lightly browned and firm. Remove from the oven and allow to cool for 10 minutes before cutting and serving.